Photo: Quentin Jones
- 1 tbsp sugar
- 1 large red chilli (deseeded and finely sliced)
- 1/2 cup mint leaves (torn)
- salt and pepper
- 4 salmon cutlets (about 200g each)
- olive oil.
- 4 cups watercress sprigs
- 2 tbsp olive oil in a bowl
Peel 3 large lemons. Remove pith and membrane from segments. Cut segments in half and combine with 1 tbsp sugar, 1 large red chilli, (deseeded and finely sliced), 1/2 cup mint leaves (torn), salt and pepper.
Place a non-stick frying pan over high heat.
Brush 4 salmon cutlets (about 200g each) with 2 tbsp olive oil. Sear for 2-3 minutes each side or until cooked as desired.
Toss 4 cups watercress sprigs and 2 tbsp olive oil in a bowl.
Divide watercress between plates and top with salmon and lemon salad.
- Main Ingredients - Fish
- Course - Main-course